Deck cleaning

August 2017

Be Nice

August 2017

AK 75 - 85

July 2017

Coffee Dispenser.

Miller’s Coffee have put up their first coffee dispensing machine in Cross Street.

July 2017

Kawaii

This labrador didn’t mind people stepping over him to get a coffee.

July 2017

Kawaii

A record of urban dogs.

3 Slides

July 2017

First Thursdays

Once again it is First Thursdays time in Karangahape Road. It was a very wet winter evening. In Cross Street a new market opened up, ‘X Street Market’.

16 Slides

June 2017

Kawaii

Urban dogs

2 Slides

June 2017

Jocelyn Carlin

For the last six years Miller’s Coffee has hosted a photographic piece of, our friend, Jocelyn Carlin as part of the Auckland Festival of Photography. Due to health reasons Jocelyn has not been able to attend the opening.

6 Slides

June 2017

Street Art

Street Art, Auckland.

4 Slides

June 2017

Walking

Evening walking at the Viaduct Basin including the opening of a year-long light show by Angus Muir as well as checking out the foyer of the ASB Theatre.

6 Slides

June 2017

The White Lady

The White Lady, Auckland’s oldest street food vendor.

June 2017

No.1 Queen Street.

Evening at No.1 Queen Street.

June 2017

McDonalds vs Starbucks

When it comes to understanding New Zealand coffee drinkers, McDonalds beats Starbucks.

May 2017

Yuzu Mekan fruit arrangement

A seasonal fruit arrangement using Yuzu and Mekan at Miller’s Coffee.

May 2017

A walk across the roof tops

A walk across the rooftops; a maintenance check of the Miller’s Coffee building.

3 Slides

May 2017

Street Art

Street art surrounding the Grey Lynn RSA

3 Slides

May 2017

Street Art

Chris Cornell RIP. Carry On.

May 2017

Vanished Delft

Vanished Delft, an exhibition at the Pah Homestead curated by Anna Miles. Amongst the intriguing and conversational pieces were three coffee takeout cups and a takeout tray.

3 Slides

May 2017

We love banana

Hung-up some bananas in the window of the refreshment room at Miller’s Coffee. They were picked on public land in the Auckland suburb of (redacted).

2 Slides

May 2017

Hibiscus display

Hibiscus’s are flowering all around Auckland. Miller’s Coffee makes an arrangement to decorate their bench table.

Heart of the City

April 2017

Elske

April 2017

Cross Street Art

April 2017

Chuck Berry

April 2017

Anzac Day

The Auckland Domain and the Auckland War Memorial Museum dawn parade, Anzac Day 2017.

6 Slides

April 2017

Street Art

Waihi, Whakatane and Taneatua.

5 Slides

March 2017

Kawaii

March 2017

Hi Diddle Griddle

The Hi Diddle Griddle was a café in Karangahape Road that opened in 1953 and ran through to the early 1960s. Its causal and fun atmosphere gave a new direction to Auckland hospitality. The image is of the front page of their menu.

March 2017

Flowers

March 2017

John Radford

Artist John Radford, who manages his career in coffee houses, was interviewed at his house, in Newton, Auckland, as part of the Serious Espresso Oral History Project.

March 2017

North Shore Bus

Every wondered what the view was like up upstairs on the double decker bus to the North Shore and then back into the city.

5 Slides

March 2017

Truckin’

March 2017

Walking.

Karangahape Road

March 2017

Walking

Onehunga Wharf

2 Slides

February 2017

Walking

Out walking the city’s parks.

February 2017

Pastel Street Art

Uptown, Symonds Street, Auckland.

February 2017

United Coffee Company

February 2017

Dutch Museum

A museum to honour immigrants from Holland is being planned for Foxton. This Cona set will be a part of it. Many Dutch immigrants opened coffee houses in Post-Second World War New Zealand. Such as the “Queen of Cona” Suzy van de Quast.

February 2017

Derek Townsend

Espresso pioneer Derek Townsend was interviewed at his Eden Terrace factory as part of the Serious Espresso Oral History Project.

Janruary 2017

Walking

The Cloud, Princess Wharf, Auckland

Janruary 2017

Ume

Drying prepared green ume for making ume-soda.

Janruary 2017

Kawaii

Janruary 2017

John Reynolds

Espresso pioneer John Renoyld’s was interviewed at his Grey Lynn house as part of the Serious Espresso Oral History Project.

Janruary 2017

Doing deliveries

Someone has to do it

Janruary 2017

Cohen

Dance me to the End of love

ABOUT

Millers is a boutique coffee roasting company with a blend
designed specifically to be used in the espresso machine.

The blend has remained unchanged since we began roasting
in 1988. We have helped pioneer the skill and sociability that the Espresso
machine has brought to our society over these 20 or so years. This espresso culture
has made a deep and lasting impression. A greater freedom of self expression has been
shared. We now see the positive influence that coffee has played in hospitality culture
throughout New Zealand.

HISTORY

Millers has been strongly influenced by the espresso machine.

The first machine, a Faema E61, was a ’3 Group’, which enabled it to extract
coffee into 6 espresso cups, simultaneously.

The E61, as it is fondly known, was purchased in 1984 and took pride of
place in ‘Another Roadside Attraction’ – a small local cafe opposite the
hospital in Grafton.

It began the Italian connection to espresso, and in particular to the city
of Milan where many of the best espresso machines are manufactured and where the
culture of espresso had its beginnings to become the strongest influence on the
modern cafe culture.

A culture where people visit a favourite espresso bar on a daily basis as part
of their lifestyle, creating a sense of community. Coffee is served at the bar and
people take the time to meet friends, discuss business or have some time out by
themselves while still having a feeling of connection and recognition. Along with the
espresso machine came the roasted coffee.

In Milan, the market was controlled by only a few very large and established coffee
companies. But in New Zealand, the way was open for individuals to more easily begin
roasting their own to give themselves greater quality control.

When Millers began roasting coffee there were only 10 roasters in New Zealand.
Today there are more than 100.

History, cafe culture and today
In those days there was the coffee lounge. Sandwiches and cakes were displayed in
a way that people were able to help themselves. The coffee offered was usually ‘cona
style or filter but it was the last consideration. Today it is often the first.

Then in 1988 came Millers – freshly roasted on an Otto Swadlo 3kg Roaster, with the
id of the espresso machine.

As more successful cafe owners took control of roasting their own coffee, their
understanding and confidence grew and the new players who secured a brand of espresso
machine were able to identify their machine with their particular brand of coffee and
attract new customers keen to be a part of this new phenomena.

Along with the high standard of espresso machine know-how, came a desire to
continue sourcing a high standard of green beans.

Combined with concientious roasting, New Zealand has created much mana around
the humble cup of coffee. We have become world leaders in setting a consistently
high standard.

Millers coffee has been able to make a valuable contribution
to this standard and continues to do so by encouraging many who have
wanted to take part in helping shape this important industry.

2005

2006

2010

2015

OUR BLEND

From day one, our green blend of Arabica beans have been sourced from the same three countries – Papua New Guinea, Colombia and Kenya.

The blend has never changed. There has been no reason to alter it. We have had the continuity of supply and have avoided blending on price.

Papua New Guinea: Sigri A 40%

This country is a more recent producer. Coffee was first grown commercially in the early 1950′s but only in more recent years has it appeared on the world market where its popularity has grown fast.

coffee tree sketch
Sigri Coffee Estate is known for its excellence. Situated in the 40 mile long Wahgi valley in the eastern highlands province the coffee is a 100% high grown washed Arabica.

The estate is highly regarded for its programmes of sustainability both in regards to the husbandry and care of the plants and also to the community that it serves. The people who work for the company are offered health care and education.

The fine quality coffee has balanced acidity, is full bodied with a rich smooth flavour and makes up 40% of our blend.

Colombian: Medellin Excelso 30%

Medellin is in the central mountain range of Colombia’s coffee growing region. It is the most famous and like most of their coffee is grown on small plantations. It is carefully picked, wet processed and graded.

Excelso is a combination of grades ‘supremo’ and ‘extra’, has a beautiful flavour, a fragrant aroma and a fine balanced acidity.

Kenya: AA 30%

The main growing area in Kenya stretches south from the slopes of Mount Kenya almost to the capital Nairobi. The deep fertile volcanic soil, combined with ideal temperatures and rainfall produce one of the worlds finest coffees.

‘AA’ is the grade which commands the highest prices at the weekly auctions during the season and is the finest quality. It is a full bodied coffee with excellent flavour and fine acidity.

Millers Coffee is a taste. Fresh tastes best. We roast together a green blend of three different origins. Sigria, Medellin Excelso, and Kenya AA.

This blend produces a coffee that has a clean distinctive flavour and aroma.

The degree of roast is dark but with no oil on the surface of the beans. The roasted beans are designed to be used primarily in the espresso machine and will produce a full strong flavour without any bitterness. How amazing to see virtually odourless green beans spring into life when roasted.

The Petroncini 30kg drum roaster has been the focus of the roasting room at Cross St. for around 14 years. At around 215ºC each roast takes approximately 20mins and during that time a moisture loss of around 20% occurs. Once roasted the coffee is packed and usually dispatched on the same day. The staling process has already begun.